Prepare your smoker to 225°F using your choice of wood, maintaining steady smoke. You should see thin, consistent smoke before you load the mac.

Melt 4 tbsp butter in a skillet over medium heat until it turns glossy and foamy. Keep it moving so the butter doesn’t brown.

Add 1/4 cup all-purpose flour and whisk for 1 to 2 minutes until it smells nutty and looks smooth. The mixture should look like a thick paste.

Slowly whisk in 3 cups whole milk and 1 cup heavy cream, stirring until the sauce thickens. Heat to a gentle simmer for 3 to 5 minutes, with small bubbles around the edges.

Add 4 cups sharp cheddar cheese and 2 cups Gouda cheese and stir until fully melted and smooth. Season with 1 tsp garlic powder, 1 tsp onion powder, and salt and pepper to taste.

In a disposable aluminum pan, mix the cooked 1 lb elbow macaroni with the cheese sauce until every noodle is coated. The mixture should look creamy and uniform.

In a small bowl, combine 1 cup panko breadcrumbs with 2 tbsp melted butter until the crumbs look evenly coated. Spread the crumbs over the top for a crisp layer.

Place the pan in the smoker and cook for 60 to 90 minutes at 225°F. Smoke until the mac is bubbly and the top is golden, with visible bubbling around the edges.

Rest the smoked mac and cheese for 10 minutes before serving. It will thicken slightly so slices stay creamy instead of runny.